Wisconsin Style Smoky Grilled Sweet Corn

Introduction

There's something unforgettable about the aroma and flavor of real Wisconsin-style smoky grilled sweet corn served piping hot right off the Arteflame grill. We’re grilling these ears in the husk directly on the flat cooktop to pull maximum smoky flavor into each buttery bite. No oven, no pots—just perfect corn, kissed by open flame with a touch of char that brings out its natural sweetness. Get your grill fired up and let’s bring that beautiful Midwest flavor to life, all on your Arteflame.

Ingredients

• 6 ears of fresh Wisconsin sweet corn, husks on
• 6 tablespoons unsalted butter, room temperature
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Chopped fresh parsley (optional, for garnish)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a little vegetable oil on three paper napkins.
2. Place the oiled napkins at the center of your Arteflame grill.
3. Stack dry firewood on top of the napkins.
4. Light the napkins and let the fire build for about 20 minutes until the flat cooktop and center grate are hot enough for grilling.

Step 2: Prep the corn

1. Peel back the corn husks (do not remove them), and remove the silks from each ear.
2. In a small bowl, mix the butter, smoked paprika, garlic powder, salt, and black pepper.
3. Spread the seasoned butter liberally over the kernels.
4. Fold the husks back over the corn to cover it again.

Step 3: Grill the corn

1. Place the corn directly on the flat cooktop, positioning them closer to the center for higher heat zones.
2. Turn occasionally to ensure even charring and steaming inside the husks (about 12–15 minutes).
3. The husks will darken, and you’ll smell a rich, toasty aroma when the corn is ready.

Step 4: Finish and serve

1. Remove from the grill and carefully peel back the husks (use gloves if needed).
2. Brush with more melted butter if desired, sprinkle with chopped parsley, and serve hot.

Tips

• Always grill corn in the husk to retain moisture and infuse that smoky flavor.
• If you like extra char, pull the husks back during the last 2 minutes of grilling and sear directly for a quick char finish.
• Use the area closer to the center of the Arteflame flat cooktop for a hotter grilling zone.
• Prep corn ahead with butter rub and keep refrigerated until grilling.
• Rotate frequently to ensure the corn cooks evenly within the husk.

Variations

1. Spicy Chipotle Corn: Mix chipotle powder and lime zest into the butter for a smoky heat kick.
2. Parmesan Garlic Corn: Add grated Parmesan and crushed garlic to your butter mix before grilling.
3. Herb Butter Corn: Use a mixture of chopped basil, thyme, and rosemary with your butter.
4. Maple Bourbon Corn: Add a teaspoon of maple syrup and a splash of bourbon to the butter mix for a sweet-smoky twist.
5. Mexican Street Corn: After grilling, brush with mayo, sprinkle with cotija cheese, chili powder, and squirt fresh lime on top.

Best pairings

• Grilled ribeye or tomahawk steak reverse-seared on the Arteflame
• Fresh tomato cucumber salad
• Smoked cheddar mac & cheese cooked on the flat cooktop
• Crisp Wisconsin lager or chilled chardonnay

Conclusion

Once you taste corn grilled directly on the Arteflame with that rich, smoky depth only open fire can provide, you’ll never go back to boiling again. Simple, rustic, and absolutely delicious—Wisconsin-style smoky grilled sweet corn is summer on a plate.